Crazy Curry Bowl

Instructions

Pre-Preparation

Sourced via partnership with the CIA Healthy Kids Collaborative

1. Gather Rice Ingredients:
RICE BROWN
WATER (First amount)

2. Gather Tempeh Crumbles with Curry Seasoning Ingredients:
Tempeh
WATER (Second amount)
SPICE CURRY POW (First amount)
SPICE CHILI POW

3. Chop broccoli and shred carrots.
4. Preheat oven to 350 degrees F.

Preparation

Rice Instructions:
1. Combine rice and hot tap water in 4-inch baking pan. (1lb rice = half pan; 2lb rice = full size pan)
2. Cover each pan tightly with aluminum foil. Bake in 350°F convection oven for 35-45 minutes or until water is absorbed.
3. Carefully transfer rice into 2-inch serving pan.

Tempeh Crumbled with Curry Seasoning Instructions:
1. Cover tempeh with boiling water and cover for 30 minutes to soften.
2. Drain water completely and crumble onto a parchement lined sheet pan.
3. Add the first curry amount and chili powder and toss to evenly coat.
4. Bake at 350°F for 20 minutes.

Vegetable Instructions:
1. Combine broccoli, carrots, sugar snap peas, garbanzo beans, and water (third amount) in a steam table pan. Steam for 10 minutes, until vegetables have softened.
2. Combine the coconut milk, second curry powder amount, garlic powder, salt, and pepper. Mix well and add to the vegetable mixture.
3. Allow mixture to simmer for about 3 minutes.
4. Transfer to a service pan and toss with curry-seasoned tempeh crumbles.
5. Cover and hold in warmer until meal service.

Serving

Bowl Assembly:
1. 1 cup of brown rice
2. Topped with 2/3 cup of curry